lipophilia

Williams Sonoma (surprisingly) has a larger one for 4 cents less.
http://www.williams-sonoma.com/products/7870652/?catalogId=21&bnrid=3120901&cm_ven=Google_PLA&cm_cat=Outdoor&cm_pla=Grill_Accessories&cm_ite=Himalayan_Salt_Plate_%7C_Williams-Sonoma&srccode=cii_17588969&cpncode=32-232773360-2

fupjack

I work at a salt mine. We occasionally find small amounts of pink salt in the larger salt vein that we mine... As another person said, it's pink because it's dirty. I have some on my office shelf.

Depending on how this was cut, it could be very pretty. I'd say it's better to save it as a (heavy!) serving platter, and buy a cheap-but-just-as-dense ceramic tile to use in your oven or grill, where it won't matter if it gets marked up.

Also, salt is a soft rock, so be careful. A carefully placed smack will not just crack the rock, but fragment it.

jaimelobo

ajrod27 wrote:You are correct about the thermal properties being similar to bricks, but will the bricks impart flavor and minerals into the food cooked on it? And more importantly, does it look as pretty?

and even more importantly, a tile (or brick) will capture food and bacteria to some extent. Even a glazed one will become porous after a few heating/cooling cycles.

With a slab of salt, each washing strips away a layer and essentially becomes a brand new surface.

tylerbrackeen

akr wrote:http://www.purehimalayansalt.com/8x4x2-inch-salt-brick-tiles/ is $17 with free shipping for me. Nice idea though for fish.

[MOD: Yours is 8x4. Ours is 8x8.]

I have the 8x4 and have to cram everything on it and pack it in for just a two person meal. The 8x8 is definitely a better option. Make sure you rinse very well before your first use- otherwise it will you a sour (bazinga!) taste for your new product. Couldn't be happier with this item.

damonstealth

Keep in mind that Himalayan salt IS NOT like 'regular' salt. Table salt is highly processed and has been stripped of all trace minerals and micro-nutrients. Himalayan salt has almost 100 additional components that your body needs. I just bought 50lbs of Himalayan salt for canning and long-term storage. The pink stuff has a different taste than what you're probably used to... more earthy and you can taste more than just the sodium chloride. (only thing I don't like it on is popcorn)

I've never cooked on a slab but may have to buy this to try it. And as another wooter said, you could always break it up and crush/grind if necessary.

If you want to know about the health benefits of Himalayan pink compared to regular salt, Dr. Mercola has an excellent video that dispels the propaganda around salt in general.

haegerrulz

jaimelobo wrote:and even more importantly, a tile (or brick) will capture food and bacteria to some extent. Even a glazed one will become porous after a few heating/cooling cycles.

This is OT but although it is true that a common brick could absorb some food, most relevant bacteria dies above 180F so if the brick was pre-heated there is no problem.

Stoneware tiles (pizza stones) should be watertight (2-5% porosity) and not absorb anything significant.
Gloss glazed tiles generally do not become porous after oven heating cycles. If the gloss glaze was not developed correctly, it may craze (introducing porosity) or be attacked by acid in the food. I probably wouldn't cook on/in a matte or weirdly glazed tile or container anyways.

tdedek

jdcamp wrote:Anyone know if these are worth much for veggies? I'm a No Meat Athlete (copyright?), so wouldn't have much use in that regard.

I had one of these demoed for me at a wine tasting in Atlantic City. My wife and I loved it but did not end up purchasing one at the time - I didn't want to lug it around for the remainder of the event.

Beyond cooking on this, you can simply use it as a cutting board and slice veggies on it. At the show, the person showing us the product was slicing tomatoes for a Caprese salad. After the tomatoes were sliced, the amount of salt that transferred to the slices were perfect! They did the same with some cucumbers, carrots and other veggies as well.

haegerrulz

tdedek wrote:Beyond cooking on this, you can simply use it as a cutting board and slice veggies on it. At the show, the person showing us the product was slicing tomatoes for a Caprese salad. After the tomatoes were sliced, the amount of salt that transferred to the slices were perfect! They did the same with some cucumbers, carrots and other veggies as well.

Using this for a cutting board will dull your knives as this mineral (salt is harder than your knife blade. This is why cutting boards are made from plastic or wood. Glass or any other ceramic surface will wreak havoc on metal blades.

tdedek

haegerrulz wrote:Using this for a cutting board will dull your knives as this mineral (salt is harder than your knife blade. This is why cutting boards are made from plastic or wood. Glass or any other ceramic surface will wreak havoc on metal blades.

Agree that I wouldn't use one of my Wusthof or Shun blades on this, but would have no problem using a cheap serrated knife, similar to the one I would be using anyway, to cut soft vegetables like tomatoes on top of this slab of salt.

But you do bring up an interesting point and wish I would have brought it up at the show to see what they would have recommended.

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